Carrot Ginger Soup

The spice flavour of ginger and just a hint of turmeric add some zing to this savory-sweet soup, they both have an amazing anti inflamatory and detox properties.

Carrots, apples, and zucchini might not seem like an common combination, but it really works here: all three of them have a slightly different combination of sweet and hearty, and all together they make a very tasty soup. Make it with vegetable stock for your vegan friends, or whip up a big batch of homemade bone stock for an even more velvety taste.

These kinds of sweet gingery soups almost get better as leftovers, because the flavors develop a little in the fridge and get even more intense the next day. Why not make a double batch and see for yourself?

You can have soup as an easy lunch (cook it ready the night before) as a side dish or a starter, beautiful and easy.

Serves 4

8 carrots, peeled and roughly chopped;

2 small courgettes, peeled and roughly chopped;

1 small onion, diced;

1 apple, peeled and roughly chopped;

2 tbsp. fresh ginger, minced;

1 tsp. turmeric;

Pinch of cinnamon;

4 cups homemade chicken or vegetable stock;

1 cup coconut milk; (optional)

1 tsp ghee

Sea salt and freshly ground black pepper

Directions:

Melt the ghee (or coconut oil) in a saucepan placed over a medium-high heat.

Add the ginger and the onion and cook until fragrant, about 4 minutes.

Add all the remaining vegetables, the apple, and the spices. Give everything a good stir, and cook until the carrots are soft.

Pour in the stock and bring to a boil, lower the heat and let everything simmer for 25 to 30 minutes.

Puree the soup using an immersion blender, or in batches using a blender.